1/2 c. oil
2 tbsp. sesame seed, toasted
1/4 c. white wine vinegar
1 tbsp. chopped fresh parsley
2 tbsp. soy sauce
2 tbsp. honey
2 tsp. finely chopped fresh ginger root or 1/2 tsp. ground ginger
2 tsp. oriental sesame oil
1/2 tsp. dry mustard
3 c. coarsely shredded cooked chicken

In jar with tight - fitting lid, combine all dressing ingredients; shake well. In large non - metal bowl, combine dressing and chicken; toss to coat, cover and refrigerate 1 hour.

SALAD:

1 c. shredded carrots
4 oz. (1 c.) pea pods, cut in half diagonally, blanched
1/2 c. sliced green onions
1/2 c. thinly sliced radishes
4 egg roll salad bowls
Chinese cabbage leaves
2 c. shredded Chinese cabbage
Peanuts, if desired

Add carrots, pea pods, green onions and radishes to chicken - dressing mixture; toss gently. Line salad bowls with lettuce leaves. Place 1/2 cup shredded cabbage in each salad bowl; top each with 1 1/2 cups chicken mixture. Sprinkle with peanuts. Makes 4 servings. To toast sesame seed, spread in skillet. Stir over medium - high heat for 1 to 2 minutes or until light golden brown. To blanch pea pods, plunge into boiling water for 10 to 15 seconds, then in ice water.